Ecuadorian Avocado Salad

I made this recipe on a whim once for a Spanish class in college. I was nervous when I started adding the ingredients, because I never thought something so simple could turn out well. My roommates at the time loved it and it has since become my go-to dish when I’m too lazy to cook.

2 avocados, diced in medium-sized cubes

2 medium tomatoes, diced the same size

*½ red onion, finely chopped

*1 ½ lemon, juice of

1 or 2 tsp of salt

3 tbsp cold water or olive oil

DIRECTIONS

Dice tomatoes and avocados and gently toss together. Be careful not to mash the avocado.

In a separate bowl, mix the chopped onion, 1 tsp of the salt, lemon juice, and water or oil together. Taste and add additional salt of needed.

Pour mixture over tomatoes and avocados and serve plain or over rice.

*I find that ½ red onion and 1 ½ lemons is too strong, so adjust the ingredients according to your personal tastes. I usually stick with a little more than ¼ of a red onion and 1 lemon. 1 serving has 180.5 calories and the recipe serves 4.